Serves 4

Duck

Ingredients:

1 5-6 lb. duck, split in half lengthwise, washed and dried
1 cup kosher salt
1 cup ground palm sugar
10 shallots, halved and sliced
5 cloves garlic, minced
5 kaffir lime leaves, 1/16-inch ribbon
3 stalks of lemongrass, white part only, minced
2 Tbs. ginger, minced
6 Thai bird chiles, minced
2 Tbs. coarse ground black Indonesian pepper
2 Tbs. coarse ground coriander
2 Tbs. coarse ground fennel
2 Tbs. Thai or Vietnamese fish sauce
1 bunch cilantro
2 quarts coconut oil or peanut oil, or mixture of both
Root Vegetable Mash (see recipe below)
Warm Exotic Fruit Salsa (see recipe below)
Sambal Oil (see recipe below)

Directions:

1. In a rectangular dish large enough to hold the 2 duck halves, mix together all ingredients.
   
2. Liberally rub the duck on all sides and inside the cavity with the mixture.
   
3. Marinate in the refrigerator for 4 hours.
   
4. Prepare a 225 degree fryer filled with coconut or peanut oil.
   
5. Wipe all of the mixture off the duck and braise in the oil. The duck should be completely submerged.
   
6. Removed the duck after 1 hour, it should be fully cooked.
   
7. Heat the fryer to 400 degrees and fry the duck again to color and crisp up.

Root Vegetable Mash

Ingredients:

1-1/2 lbs. total taro, potatoes, cassava, yams and root vegetables, peeled and cut into 2-inch cubes (the cassava should be cut into 3 inch cubes because it cooks more quickly)
12 cloves of garlic, peeled
1 cup scallions, sliced
1 cup cream
3 Tbs. butter
salt and pepper to taste

Directions:

1. In a large stockpot, add the root vegetables and garlic.
   
2. Top with cold water and bring to a boil.
   
3. Slowly boil until the pieces are fully cooked and a knife can easily pierce the pieces.
   
4. Drain vegetables well, dry the stockpot, and return vegetables to stockpot.
   
5. Meanwhile in a saucepot, melt 1 teaspoon of the butter and sweat the scallions.
   
6. Add the cream and reduce by 50 percent, about 5 minutes.
   
7. Add the cream to the pot and mash by hand.
   
8. Add the butter, season with salt and pepper and check for flavor.

Warm Exotic Fruit Salsa

Ingredients:

1 medium onion, 1/4-inch dice
1 Tbs. ginger, minced
1 Thai Bird chile, minced
1 Tbs. lemongrass, white part only, minced
1 pineapple, prepped, 1/2-inch dice
1 mango, prepped, 1/2-inch dice
1 papaya, prepped, 1/2-inch dice
grapeseed oil to cook
salt and black pepper to taste

Directions:

1. In a sauté pan on high heat, coated lightly with oil, sauté the onions, ginger, chile and lemongrass until soft.
   
2. Add the fruit and cook for 4-5 minutes.
   
3. Season with salt and pepper and check for flavor.

Sambal Oil

Ingredients:

3 Tbs. sambal oelek
1/8-cup local oil
1 tsp. naturally brewed soy sauce
1/4-cup scallions, sliced

Directions:

Mix all ingredients.

Plating: On a large oval platter, place a large mound of the root vegetable mash in the center. Place duck on top and garnish with salsa and sambal oil.

Beverage: Chilled Chinon

Copyright 2001, Ming Tsai, All Rights Reserved